Turkey and Zucchini Lasagna
Lasagna is the ultimate comfort food and I have adapted this recipe many times. I'm thrilled because I have finally perfected it! It's not only healthy, but incredibly tasty and easy to make. I love that I can make a low carb version by using zucchini slices as the noodles, or I can add real lasagna noodles in addition to the zucchini noodles. Once it's cooked, be sure to let it sit for at least 10 minutes so it holds it's shape.
Try freezing half of it in individual portions so that you can have a ready made meal when you run out of food. Just defrost and pop in the microwave!
Prep Time: 15 min
Cook Time: 45 min
1 lb Ground turkey
1 lb Ground turkey sausage
1 pkg Lasagna noodles, cooked (optional)
3-6 Whole zucchini, sliced lengthwise 1/4 inch thick
24 oz Tomato sauce
2 cups Low fat ricotta cheese
2 cups Low fat mozzarella cheese, shredded
3 whole Eggs
6 tbsp. Parmesan cheese, grated
1 tsp Red pepper flakes
1/4 cup Fresh basil leaves, chopped
Salt and pepper to taste
Preheat oven to 375 degrees.
Brown the ground turkey and turkey sausage in a skillet until fully cooked through.
Whisk eggs in a bowl and mix in ricotta cheese.
Using a 9x12 inch lasagna pan, assemble layers in order listed below (2 layers).
Bake covered for 30 minutes, then remove cover and sprinkle with remaining mozzarella and parmesan cheeses. Continue to bake for 10-15 minutes until cheese is bubbly.
Remove from oven and let cool for 10 minutes then enjoy!
· Tomato sauce (thin layer)
· Ricotta cheese (sprinkle basil on top)
· Mozzarella cheese
· Tomato Sauce (sprinkle salt, pepper, and crushed red pepper flakes if desired)
To make this recipe lower carb, omit the lasagna noodles and replace with extra zucchini layers. The zucchini will add a bit of moisture in the pan after cooked, but it is a delicious way to get your veggies in!
Here are the macros for the noodle-less version of this dish.